Recently, scientists from the FDA suggest that a common food additive, acrylamide, may contribute to cancer.
Acrylamide is a chemical that can form in some plant-based foods during high-temperature cooking such as frying and baking.
The foods include potatoes, cereals, coffee, crackers or bread, dried fruits, and many other foods.
Acrylamide does not form, or forms at lower levels, in dairy, meat and fish foods.
Previous studies have shown that acrylamide is found in 40% of the calories consumed in the average American diet.
In 2002, scientists first discovered the chemical in food. After that, the FDA scientists have been actively examining the health effects of the chemical.
They found that high levels of acrylamide have been found to cause cancer in animals, and the scientists believe it is likely to cause cancer in humans as well.
They also found that acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures.
To reduce the amount of acrylamide in daily meals, FDA chemist Lauren Robin suggests that people boil or steam foods.
If frying foods, people need to follow manufacturers’ recommendations on time and temperature and avoid overcooking, heavy crisping or burning.
When toasting bread, it is healthier to toast the bread to a light brown color rather than a dark brown color.
People also need to cook frozen french fries to a golden yellow color rather than a brown color.
Do not store potatoes in the refrigerator, because this can increase acrylamide during cooking. People should keep potatoes outside the refrigerator in a dark, cool place, such as a closet or a pantry.
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